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Gingerbread syrup recipe

29 ratings

Add a festive touch to your favourite drinks and desserts with this easy gingerbread syrup, made with classic Christmas spices and delicate vanilla. It's a great edible gift idea for coffee fans, and is perfect for drizzling over pancakes and porridge throughout the winter months. Make ahead and store in a cool dark place for up to 1 month, and, once opened, keep in the fridge and use within 2-3 weeks - although we guarantee this delicious treat won't last that long! See method

Each serving contains

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Method

Put the sugars, spices and 600ml cold water in a pan. Heat gently for 5 mins, stirring until the sugars have dissolved.

Bring the mixture to the boil, then simmer, without stirring, for 15-20 mins until syrupy. Leave to cool completely, then stir in the vanilla extract.

Pour into hot sterilised bottles and seal. Write a gift label, best-before date and storage instructions on the back, and tie onto the bottles with string. Shake well before adding to coffee or hot chocolate, or pouring over pancakes, waffles or ice cream.

Tip: To sterilise glass bottles, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.